Chlorinated and brominated phenols are used as fungicides to treat wood. For example, these compounds are used to treat corks destined for wine bottles and this is where the term ‘corked wine’ comes from.
If the wine has a musty or mouldy taste then this is a result of the interaction of the chlorinated phenols used in the treatment of wine corks with naturally occurring bacteria and fungi methylating the phenol hydroxyl group.
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Fully Automated Liquid-Liquid Extraction of Low Level Trichloranisole Using GERSTEL Robotic